This delicious and creamy quiche makes a fantastic Sunday lunch – and even better when you can heat it up for a quick & easy meal the next day! Serves 4-6 Ingredients: 500g nasties-free bacon, chopped 1 large bunch of spinach 12 organic, free-range eggs 1 large brown onion, chopped 1/4 cup coconut cream 2 gloves garlic, minced 2 tsp onion flakes 1 tsp garlic powder 1 tbsp Italian herbs Salt & pepper to taste Fat of choice (coconut oil, ghee, lard or grassfed butter all work great) Instructions: Preheat oven to 200C. Grease a glass baking dish with your fat of choice (we find that lard works especially well – ask your organic butcher for it!). Heat a large skillet on medium high heat and cook bacon, onions and garlic until browned. Place evenly on the bottom of the glass oven dish. Mix eggs, coconut cream, onion flakes, garlic powder, Italian herbs, salt & pepper in a bowl. Layer spinach on top of the onion and bacon mixture. Pour egg mixture over the spinach leaves. Use your fingers to pack the spinach down under the egg mixture. Try to cover the spinach completely so that the eggs are sitting on the top. Bake under a lid (or covered with foil) for 30 minutes. Remove cover and bake for another 20 minutes (if you are using a deep dish, this might take a little longer). The best way to see if the quiche is cooked through is to jiggle the dish – if the centre doesn’t move, the eggs are done. Enjoy!...

This 3 egg folded paleo omelette is our go to breakfast. Every morning we stuff it with different ingredients for a great protein rich start for the day. The best part about this breakfast is that you can stuff it with anything. We usually use leftovers from last night’s dinner and every variation seems to be just as delicious. Ingredients: 3 large organic eggs 1 tbsp water salt & pepper to taste ghee/butter/coconut oil for the pan about 2-4 tbsp fillings The fillings can be just about anything: thinly sliced leftover roast meat and veggies leftover Bolognese sauce nitrate free bacon/chorizo/etc tomato, mushroom & basil capsicum and deli meat you name it Instructions: Heat up ghee/butter/coconut oil in the pan on medium to high heat (our stove is 1-9 scale and I use 6). Add eggs, water, salt and pepper into a bowl and gently mix together. (For some reason this seems to work better if you don’t mix the eggs too frothy.) Once pan is hot, pour mixture in slowly. Place fillings onto one half of the pan. Once the eggs are starting to set, fold the empty side of the omelette over the fillings and turn the heat down (from 6 to 3 on our stove). – This is best done with a flexible spatula and takes a bit of practise. (Many mornings I end up folding the omelette in two or three pieces, but luckily that doesn’t affect the taste.) Place a lid (or a plate) over the pan and let the omelette set for a couple of minutes. Make sure it doesn’t...

Want to whip up something quick and easy for breakfast? Well these savoury egg muffins come with the added benefit of cleaning your fridge out of leftovers! Ingredients: 6 organic eggs Whatever you can find in the fridge (in this case leftover Bolognese sauce) Long good quality bacon rashers Instructions: Pre-heat oven to 180C. Line muffin tray with bacon rashers. Whisk eggs with other ingredients and fill up the bacon cups with the mixture. Bake for 20-30 mins, or until done. Enjoy! ...

Some mornings a stack of sweet yet healthy paleo pancakes is just what the doctor ordered – Indulge yourself with this guilt free recipe! As far as brekkies go, in my former non-paleo life my favourite was always the indulgent pile of sweetness called French Toast. I’ve been trying to come up with a paleo replacement ever since, but the taste/texture/something was always wrong. I’ve tried a ton of recipes with so-so results… This recipe I found on Against All Grain (they’ve got plenty of other paleo-friendly recipes too by the way!) was a great base that I adapted slightly for our use. It behaved well during cooking and was easy to flip, the texture turned out beautiful and the taste was fabulous! Ingredients: 5 eggs, room temperature 1/2 cup coconut cream 2 tsp organic vanilla extract 2 tsp honey 3 tbsp coconut flour 1/3 cup blanched almond meal 1 1/2 tsp baking soda 1/4 tsp salt 3 ripe bananas 1/4 fresh pineapple Coconut oil for cooking Instructions: Set oven heating to 150C. Combine all wet ingredients in a bowl and whisk heavily until eggs are well beaten and the mix begins to foam slightly. Combine all dry ingredients in another bowl. Using a sieve, mix with wet ingredients and whisk thoroughly. Set aside to rest to let coconut flour soak up some of the moisture. While resting, prep fruit: peel and slice up both banana and pineapple. Heat up coconut oil in a large pan to medium heat. Form several small pancakes on the pan (I used egg rings while pouring to keep the size and shape...